Monday, March 25, 2013

Lean and Clean 2013 - Part 2

Lean and Clean 2013 – Part 2

In my last post I share with you “Eating Lean and Clean” 2013- Ultimate Reset.  The program that has helped me to get on track with a healthy life style is “Beachbody Ultimate Reset”.  For more detailed information about this program you can go to the website 

As I stated in my disclaimer in my last post; the information in this blog post is based upon my own personal experience and research.  In addition, I am not advertising or promoting any products; but sharing my experience so far with something that is working well for me.   The Ultimate Reset overview - this is a 21 day program, which has 3 phases.

·       Phase One you reclaim your body, preparing yourself for change.  In this phase you move stress from your digestive system by slowing removing dairy, red meat, and caffeine.
·       Phase two you release toxic compounds that are clogging your intestinal tract, things that are blocking proper nutrient absorption.
·       Phase three – you begin to restore your body to maximum efficiency, introducing essential enzymes and probiotics.

Preparation before the 21 day cleanse is reducing your caffeine, sugar, and process foods.  You go through your kitchen and clean your refrigerator and pantry of foods that you will not be using during the 21 days.  You will be drinking a lot of water (distilled water) and eating a lot of fresh fruits, veggies and whole grains.

My progress so far:

Day 18 of the Ultimate Reset / Cleanse – I have a confirmed weight loss of 13 pounds.  I went to see my cardiologist yesterday and I have been given a clean bill of health.  I have a condition called pericarditis; which is an inflammation of the pericardium (the fibrous sac surrounding the heart).  I was hospitalized twice for this condition.  Because of this condition I have to see my cardiologist every six months for echo-cardiograms.  I am reporting the inflammation is gone and my condition is normal, my blood pressure is normal and I do not see my doctor until next year this time for my yearly exam.  Eating lean and clean reclaiming my life day by day is what it is all about.  While on this program I learned some new things about myself and how important it is to eat healthy.  Next trip is to my endocrinologist (for my diabetes); I cannot wait to see his reaction when I show him how my AC1 has drop from 9.8% to 7.1%.   

 New Veggies and Whole grains in my life.

Jicama -The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder.
It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama's unique flavor lends itself well to salads, salsas, and vegetable platters.

Per 1/4 pound: 43 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 4mg Sodium; 10g Carb; 5.5g Fiber; 2g Sugar; 1g Protein; 


MilletThe general name used for many similar cereals, notably of the genus Panicum. These bear small grains, yielding coarse flour. They have been and in many places still are important staple foods, especially in dry, hot regions...Millets vary in flavor from thoroughly palatable to bitter and unpleasant. Many are grown mainly or exclusively as fodder crops for animals or poultry. Since most of them have many alternative common names the only clear way to list them is by their botanical names. Panicum miliaceum is known as common, hog, or Indian millet, or as prose...or as broomcorn...This species originated in the Near East, where it has been cultivated since prehistoric times. By the beginning of the third millennium BC it had spread through Asia to China was one of the sacred five grains...which were ceremonially sown by the emperor and his family...Common millet arrived in Europe before 200 BC. It was a staple food known to the ancient Greeks as kenkhros and to the Romans as milium (whence modern names). It was used for porridge and rough, unleavened bread."
Nutritional properties of millet
Millet is relatively high in protein, like other healthy whole grains, and, it is a good source of other vitamins and minerals, including folic acid, zinc and iron.

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